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Almond Coconut Pancakes
Indulge in a stack of fluffy and flavorful Keto Almond Coconut Pancakes that are perfect for a delicious and satisfying breakfast. These pancakes are made with a combination of almond flour and shredded coconut, resulting in a delightfully nutty and tropical taste. They are low in carbs and packed with healthy fats, making them a great option for those following a keto lifestyle. Enjoy these pancakes with your favorite sugar-free syrup or top them with fresh berries for a delightful morning treat.
20 minutes350 Calories2 Servings
Ingredients
Eggs (Large)3 
Almond Flour1 cup 
Shredded Coconut (unsweetened)1/4 cup 
Erythritol (or your preferred keto-friendly sweetener)2 tablespoons 
Baking Powder1/2 teaspoon 
Salt1 pinch 
Unsweetened Almond Milk (or any keto-friendly milk of your choice)1/4 cup 
Vanilla Extract1/2 teaspoon 
Butter or Coconut Oilfor cooking 
Sugar-free syrup or fresh berries (for serving)Optional
Instructions
- 1In a mixing bowl, whisk together the almond flour, shredded coconut, erythritol, baking powder, and salt.
- 2In a separate bowl, beat the eggs. Then, add the almond milk and vanilla extract, and whisk until well combined.
- 3Pour the wet ingredients into the dry ingredients and stir until a smooth batter forms. Let the batter rest for a few minutes to allow the almond flour to absorb the liquids.
- 4Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or coconut oil to coat the surface.
- 5Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circular shape.
- 6Cook the pancakes for about 2-3 minutes on each side, or until golden brown. Flip carefully to avoid breaking the pancakes.
- 7Transfer the cooked pancakes to a plate and repeat the process with the remaining batter.
- 8Serve the Keto Almond Coconut Pancakes warm with your choice of sugar-free syrup or fresh berries.
